Description
Delightful cranberry, orange, and pecan muffins that combine tart cranberries, zesty orange, and crunchy pecans into moist, fluffy muffins perfect for breakfast or a snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen cranberries, halved
- 1/2 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and optional cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted and cooled butter, orange juice, orange zest, eggs, and vanilla extract until the mixture is smooth.
- Blend Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined, being careful not to overmix to maintain muffin tenderness.
- Add Cranberries and Pecans: Fold in the halved cranberries and chopped pecans evenly throughout the batter for bursts of flavor and texture.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh or frozen cranberries; if frozen, do not thaw to prevent color bleeding into the batter.
- For extra zest, add more orange zest or a splash of orange extract.
- To make it dairy-free, substitute butter with a plant-based margarine.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
